Name: Missi Roti recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 1 cups whole wheat flour; 1 cup besan; 1 teaspoon ajwain (carom seeds); 1 to 2 green chilies, finely chopped; 1/3 cup finely chopped onions; 1 pinch asafoetida; 1 teaspoon salt; 3 teaspoon oil; Water as required; Ghee as required while roasting

Ingredients Serving: 3

1 cups whole wheat flour
1 cup besan
1 teaspoon ajwain (carom seeds)
1 to 2 green chilies, finely chopped
1/3 cup finely chopped onions
1 pinch asafoetida
1 teaspoon salt
3 teaspoon oil
Water as required
Ghee as required while roasting

Instructions

take the whole wheat flour, gram flour, carom seeds and in a mixing bowl or a pan.
add finely chopped onion, chopped green chilies, a pinch of asafoetida and oil. mix very well.
then add 1/2 cup water. begin to mix and knead the dough. add more water as required and knead to a smooth soft dough.
allow the dough to rest for 10 minutes and then make medium sized balls from the dough.
take the dough ball on the rolling board. dust some dry wheat flour on both sides of the ball.
roll to a circle of about 5 to 6 inches, roll to medium thick rotis.
Heat a non-stick tava (griddle), grease it with ghee and cook each circle, on a slow flame, using ghee, till it turns golden brown in colour and crisp from both the sides.
serve missi roti hot or warm with a sabzi, dal or with a pickle or curd or butter.

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